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Ambrosia Salad Recipe
This creamy, no-bake Ambrosia Salad Recipe brings together fruity sweetness, mini marshmallows, and coconut for a simple, festive side dish or dessert.
Ambrosia salad is a beloved southern tradition that has graced potlucks, holiday tables, and summer barbecues for over a century. It’s special because it walks the line between a refreshing fruit salad and a dreamy whipped cream dessert. I first tasted it at my grandma’s Fourth of July picnic when I was maybe eight, and ever since, I’ve been tweaking the balance of marshmallows, coconut, and fruit. What makes this version shine is a swirl of Greek yogurt for a gentle tang, a splash of vanilla for warmth, and top-quality fruit—think fresh pineapple chunks and sweet mandarin oranges. Plus, it’s wholesome enough to pair with grilled chicken yet indulgent enough to finish off a celebratory meal. You know what? It’s the kind of dish that sparks nostalgia and makes new memories, too.
Why You’ll Love This Ambrosia Salad Recipe
- No oven needed—just a mixing bowl and spoon
- Ready in under 20 minutes (plus chill time)
- Vibrant blend of fruit, marshmallows, and coconut
- Creamy Greek yogurt adds protein and tang
- Perfect as a dessert or a side dish at any gathering
- Make-ahead friendly—prep a day ahead
- Kid-approved and crowd-pleasing every time
- Versatile: swap in berries, cherries, or tropical fruits
Ingredients
• 2 cups mini marshmallows (Jet-Puffed or store brand)
• 1 (11 oz) can mandarin oranges, drained (fresh segments work, too)
• 1 (20 oz) can pineapple chunks, drained (or 2 cups fresh diced)
• 1 cup sweetened shredded coconut (toasted if you like extra crunch)
• 1 cup seedless grapes, halved (or blueberries as a swap)
• 1 cup fresh strawberries, hulled and sliced (optional—adds color)
• 1 cup plain Greek yogurt (whole-milk for richness; low-fat works fine)
• 1 cup whipped cream (homemade or Reddi-wip)
• 1 teaspoon pure vanilla extract
• Optional: ½ cup maraschino cherries, patted dry and halved (for a traditional pop of red)
Tips:
– Pick cold-packed fruit cans if you want fewer preservatives.
– For extra tang, stir in a teaspoon of lemon juice with the yogurt.
– Use full-fat Greek yogurt for the creamiest mouthfeel.
Directions
- Prep your fruit. Drain mandarin oranges and pineapple (fresh tastes best if in season). Halve grapes and cherries, slice strawberries—set aside.
- Whisk the creamy base. In a large bowl, stir Greek yogurt, whipped cream, and vanilla extract until smooth and fluffy.
- Fold in mix-ins. Gently combine marshmallows, coconut, and all prepared fruit with a rubber spatula—take care not to mash delicate berries.
- Cover and chill. Seal the bowl with plastic wrap and chill for at least 1 hour so the flavors meld and marshmallows soften.
- Final stir. Give the salad a quick gentle toss before serving, scraping down the sides.
- Plate and garnish. Scoop into a pretty glass bowl and sprinkle extra coconut or a few whole marshmallows on top.
Servings & Timing
Yield: Serves 8–10 as a side dish or dessert
Prep Time: 15 minutes
Chill Time: 1 hour (or up to 24 hours for make-ahead ease)
Total Time: About 1 hour 15 minutes
Variations
• Tropical Twist: Add diced mango and papaya in place of grapes.
• Berry Bliss: Swap pineapple for fresh blueberries and blackberries.
• Lightened Up: Use fat-free yogurt and sugar-free whipped topping.
• Nutty Crunch: Fold in ¼ cup chopped pecans or slivered almonds.
• Citrus Zing: Stir in the zest of one lime for a bright summer note.
• Boozy Boost: Mix 2 tablespoons of coconut rum into the creamy base.
Storage & Reheating
• Store in an airtight container in the fridge for up to 3 days—give it a gentle stir before serving.
• Freezing isn’t recommended; thawing whipped cream can get watery.
• Make-ahead tip: Assemble the night before for effortless entertaining the next day.
Notes
• I tested this recipe with fresh and canned fruit—canned wins for consistent sweetness any season.
• If your marshmallows aren’t soft enough, let them sit in the creamy base for at least an hour; they’ll plump right up.
• For a silkier texture, blend half the whipped cream into the yogurt first, then fold in the rest.
• Want more color contrast? Add a handful of pomegranate arils or chopped kiwi.
FAQs
Q: Can I double this recipe for a crowd?
A: Absolutely—you can easily scale up. Just keep the same ratios and use a bigger bowl.
Q: What if my salad is too watery?
A: Drain your fruit extra well and pat with paper towels; too much juice dilutes the cream.
Q: Are mini marshmallows necessary?
A: They’re traditional, but you can chop regular ones into bite-sized pieces if needed.
Q: Is this Ambrosia salad healthy?
A: With real fruit and Greek yogurt, it’s lighter than a typical whipped-topping dessert—and it even packs some protein.
Q: Can kids help make this?
A: Yes—folding fruit and marshmallows is a fun, safe task for little helpers.
Q: How do I prevent coconut from clumping?
A: Toast it lightly in a dry skillet for 2–3 minutes, then cool before adding.
Q: Which whipped cream works best?
A: Homemade whipped cream holds up nicely, but Reddi-wip is a time-saver that tastes great.
Conclusion
This Ambrosia Salad Recipe is the perfect blend of tradition and ease—creamy, delicious, and loaded with bright fruit and marshmallows. Give it a whirl at your next gathering, then come back to share how it turned out or browse more fruit salad ideas on the blog. Happy mixing!
Ambrosia Salad
Ingredients
- 2 cups mini marshmallows Jet-Puffed or store brand
- 1 can mandarin oranges drained (fresh segments work, too)
- 1 can pineapple chunks drained (or 2 cups fresh diced)
- 1 cup sweetened shredded coconut toasted if you like extra crunch
- 1 cup seedless grapes halved (or blueberries as a swap)
- 1 cup fresh strawberries hulled and sliced (optional adds color)
- 1 cup plain Greek yogurt whole-milk for richness; low-fat works fine
- 1 cup whipped cream homemade or Reddi-wip
- 1 teaspoon pure vanilla extract
- 1/2 cup maraschino cherries patted dry and halved (for a traditional pop of red)
Instructions
- Drain mandarin oranges and pineapple. Halve grapes and cherries, slice strawberries—set aside.
- In a large bowl, stir Greek yogurt, whipped cream, and vanilla extract until smooth and fluffy.
- Combine marshmallows, coconut, and all prepared fruit with a rubber spatula—take care not to mash delicate berries.
- Seal the bowl with plastic wrap and chill for at least 1 hour.
- Give the salad a quick gentle toss before serving, scraping down the sides.
- Scoop into a pretty glass bowl and sprinkle extra coconut or a few whole marshmallows on top.
